Kombu-Dashi Miso Soup with Silken Tofu

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A minimalist Japanese soup where the umami depth of homemade dashi elevates simple tofu and vegetables into a soul-satisfying bowl. Authentic dashi requires no dashi stock—just kombu and katsuobushi. This Japanese-inspired soup recipe, ready in about 25 minutes, pairs kombu, water, katsuobushi for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 112 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 2 Japanese cuisine 112 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Place 10g kombu in 1L cold water in a pot; bring to 60°C (140°F) over medium-low heat—never boil, as it makes kombu bitter—then remove kombu after 2 minutes.
  2. Step 2: Add 5g katsuobushi to the pot, bring to a gentle simmer (do not boil), and simmer for 2 minutes; strain through a fine-mesh sieve into a bowl, discarding solids.
  3. Step 3: Cut 200g silken tofu into 1.5cm cubes and add to the strained dashi; heat gently over medium-low until bubbles form around the edges (about 3 minutes).
  4. Step 4: Stir 3 tbsp miso paste into the soup until fully dissolved, then add 10g rehydrated wakame seaweed and chopped green onions; heat for 1 minute until fragrant but not boiling.

Related recipes